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Papaya is a short-lived perennial growing to 30 ft (9.14 m) high. Its hollow, herbaceous stem is usually unbranched. The deeply lobed, palmate leaves are borne on long, hollow petioles emerging from the stem apex. Flowers occur in leaf axils. Older leaves die and fall as the tree grows.
Papaya flowers are fragrant and have five cream-white to yellow-orange petals 1 to 2 in (2.5 to 5.1 cm) long. The stigmatic surfaces are pale green, and the stamens are bright yellow.
Papaya fruits are smooth skinned. They vary widely in size and shape, depending on variety and type of plant. Hermaphrodite plants of commercial ‘Solo’ varieties in Hawaii usually produce fruits that are pear shaped and weigh approximately 12 to 30 oz (340 to 851 g). Female plants of ‘Solo’ varieties produce round fruits. Other papaya varieties produce variously shaped fruits, which may weigh up to 20 lb (9.1 kg). The fruits usually contain many seeds surrounded by a smooth yellow to orange-red flesh that is sweet in good varieties.
Flower type. Flower type is determined by the presence or absence of functional stamens (male parts) and stigma and ovary (female parts). Within varieties, flower type is usually identified by flower size and shape.
Female flowers are relatively large and rounded at the base. They have a stigma but lack stamens. They generally must receive pollen in order to set fruit. Pollen can be carried by wind or by insects.
Male flowers are thin and tubular. They have perfect structure (i.e., they contain both male and female organs), but the small, vestigial ovary is nonfunctional. Male flowers are usually borne on a long flower stalk (peduncle).
Hermaphrodite flowers are intermediate between female and male flowers in size and shape. They are less bulbous than female flowers, but not as thin as male flowers. They have perfect structure with functional stigma and stamens and usually are self-pollinating.
The ‘Solo’ variety is valued for its productivity, uniform fruit shape and size, and excellent fruit quality. ‘Solo’ strains are predominantly self-pollinated and thus are highly inbred and uniform.
Three ‘Solo’-type varieties are grown commercially in Hawaii. The most important is ‘Kapoho’, which has yellow-orange flesh and fruits that weigh 12 to 22 oz, considered an ideal size for export. ‘Kapoho’ is adapted to the Puna district of the island of Hawaii, where approximately 90 percent of the state’s papayas are grown
Ripe papaya is usually consumed fresh as a breakfast or dessert fruit; it can also be processed and used in a variety of products such as jams, fruit juices, and ice cream. Papaya is also consumed as a dried fruit. Culled fruits can be fed to pigs and cattle.
Papaya is an ingredient in a variety of cuisines throughout the world. Unripe fruits and leaves are consumed as vegetables. Papaya seeds are also used as an ingredient in salad dressings.
Papain is a milky latex collected by making incisions in unripe papayas. The latex is either sun-dried or oven-dried and sold in powdered form to be used in beer clarifiers, meat tenderizers, digestion aids, wound debridement aids, tooth-cleaning powders, and other products. The ‘solo’ papaya is not a good variety for papain production due to its low yield of papain.